Place the olive oil in a large pan and bring to medium-high heat.
Meanwhile, in a food processor puree the jalapeno (or serrano), garlic, green chiles, onion, green bell pepper and 1 quartered red bell pepper. Add the pureed vegetables to the heated oil and cook for 10 minutes.
While the vegetables cook, seed and dice the remaining red bell pepper. Add the diced bell pepper, pureed vegetables, tomatoes, salt, oregano, cumin, chili powder and bay leaf to the pan. Cook for 10-15 minutes, stirring occasionally.
Add the chicken stock to the pan. Bring to a boil and reduce to a simmer. Cook for 10 minutes. Slowly whisk the cornmeal into the soup, about 2 tablespoons at a time. Whisk the soup until the soup is smooth and there are no cornmeal clumps. Simmer on low for 30 minutes. Stir frequently to prevent the cornmeal from sticking to the bottom of the pan. With 5 minutes remaining, place the shredded chicken into the soup and heat through.
Top with cilantro, sour cream and spritz of fresh lime juice. Serve warm.